Guacamole with Homemade Plantain Chips

The most perfect simplified, yet delicious guac. Perfect for game day gatherings, BBQs, and summer get togethers!

Course
Appetizer

Cuisine
Mexican

Prep Time15minutes

Total Time15minutes

Servings8

Calories215kcal

AuthorHolly

Ingredients

3-4Large Avocado Peeled and Pits Removed

1/4Red OnionChopped

1Large Clove of GarlicMinced

1Jalapeno Small, Optional

2-3tbspCilantroChopped

1/2LimeJuiced

1/2tsp.Sea Salt

Generous PinchBlack Pepper

DashCayenne Pepper

For the Plantain Chips

3-4Plaintainspeeled

1/4C.Coconut Oil

Instructions

In a medium sized bowl, mash avocados with a fork, mix ingredients and serve! Seasonings may need to be adjusted according to taste and ripeness of avocados.

To Make the Plantain Chips:

1. Thinly slice the plantains into equal sized, quarter like "tokens" - I used my mandoline for this but you can use s knife as well

2. Once all plantains are sliced, heat coconut oil in a non-stick skillet on the stove top at medium heat - adjust oil amount based on pan size

3.Fry in coconut oil on medium heat until lightly golden brown, about 2-3 minutes. This may need to be done in batches so you don't over crowd

Recipe Notes

Ideally, avocados should be soft but not mushy, I usually buy them a few days in advance - however if they are not quite ripe, more salt can be added to counteract this. To prevent from browning, place in a glass container, cover with plastic wrap and press it into guac, and then seal with a lid, so no air can reach it.